Food and drink

Pork chop with garlic mushrooms and olives

I had some olives and a pork chop leftover (from separate meals) and was looking for something to use them up. So I came up with this simple dish of mushrooms with garlic, tomatoes and olives and a pan fried pork chop. Great for a quick midweek meal as the whole thing just takes 15 minutes. Continue reading “Pork chop with garlic mushrooms and olives”

Food and drink

Sea Bass with Tomato and Olive Spaghetti

What am I going to have for tea tonight? That’s a question that takes up a lot of my time. For inspiration I’ll grab a few books and flick through them or trawl recipe websites hoping something jumps out of the screen. But often the best inspiration is my own memory of a dish I’ve eaten somewhere. This sea bass dish is my version of a restaurant dish I had at Sea Breezes on Skye. They used crushed tatties but I’ve done it with spaghetti for a slightly more mediterranean feel. Continue reading “Sea Bass with Tomato and Olive Spaghetti”

Food and drink

Homemade tapenade on freshly baked bread

Here I go with another holiday inspired post! Don’t worry I’m sure I’ll get sick of these soon and return to normal service.

One of my favourite things that I brought back from Nice (part 2 of that report is coming soon by the way) was two jars of tapenade. Now I love anchovies, olives and capers and will happily take any opportunity to combine the three in some kind of food. Be that in pasta sauce or on top of pizza. Mushing them all up in a paste to spread on toast? That’s definitely a concept I can get into. Continue reading “Homemade tapenade on freshly baked bread”

Recipe

Pissaladiere

I’m starting to get really excited about our upcoming holidays. I’ve wanted to go to the south of France for ages and in a few weeks we’ll be heading off to Nice for a week of living it up on the Riviera. There’s been a lot of time spent drooling over descriptions of restaurants in guidebooks and on TripAdvisor while I imagine all the delicious local specialities I’m going to gorge on. One speciality I don’t have to wait to try as I have a recipe for i already – Pissaladiere.

This is yet another Stephane Reynaud inspired dish. Sorry if you’re getting bored with me referring to him all the time but his books are fantastic. Continue reading “Pissaladiere”

Recipe

Mediterranean platter

I was in the Brewdog bar at the weekend. There’s a full blog post about that on the way but it gave me a good idea for dinner. Instead of the normal bar food options they serves cheese and meat boards full of sliced salami, various cheese, oatcakes, olives, chutneys and a sliced baguette.

It looks great but I’m not the biggest cheese fan in the world and we opted for a break elsewhere for dinner before returning for more beer. Fast forward to Monday though and the Brewdog platter had given me some inspiration for an easy but delicious dinner. Continue reading “Mediterranean platter”

Food and drink

Homemade Pizza

Is there anything better on a Saturday night than beer and pizza? As long as we’re not talking a can of Tennents and a supermarket oven pizza anyway! There’s no excuse for not making your own pizza now and then and it’s guaran-damn-teed to be much better than the frozen ones.

Basically, if you can make bread you can make pizza. It’s really just dough stretched and rolled extra thin so it cooks quickly with a crispy crust. You can do it by hand using the recipe below or chuck it all in a machine to make the dough. The hardest bit is the sauce and if you’re not in the mood to make that you can just buy a jar of passata with herbs as a perfectly good alternative. Continue reading “Homemade Pizza”

Food and drink

Spaghetti with olives, anchovies and capers

If you’re in a hurry but don’t fancy beans on toast, or something that goes ping, then spaghetti can provide a brilliant quick and easy meal. This dish is one of my favourites and uses a classic combination of anchovies, olives and capers that shows its face over and over in Italian cooking, especially in the south. Continue reading “Spaghetti with olives, anchovies and capers”